Saturday, 27 August 2016

Medovik cake secret recipe

Dear all,
I am going to share the story and recipe of Medovik, my family all time favourite honey cake. I have written a post about medovik and you can check it here

This is a very popular cake in Ukraine & Russia, and I believe in the eastern Europe and former soviet union. The cake is made out of layers of cake, sour cream caremel and crushed walnuts. Mummy enjoys eating with a cup of black tea, just like how the russian babuska will :)

In 2014 mummy found out the honeycake in Frementle and instantly she became one of their loyal customers. So far she has bought more than 5 cakes of all sizes, ranging from $55 to $115 per cake. It finally dawn to her that she should learn how to make the cake herself since she loves it so much. Hence the search for a simple & tasty medovik recipe started earlier this year.

After trial and error, this is the Medovik topt (tort a.k.a cake) mummy baked.
Tadaa!

I would like to share the recipe with you, not forgetting to give credit to two youtubers who have inspired me.


Medovik topt
Ingredients:

for the cake layer
400g flour 
100g butter
2 tablespoons honey
2 tablespoons caramel condense milk
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs

for the cream filling
500g sour cream
1 tablespoon honey
1 can caramel condensed milk

for the topping
200g crushed walnuts
cake trimming


Methods:
1. Boil a can of condensed milk in a pot of water for at least 2 hours. The condensed milk will turn into caramel condensed milk. Let it chill overnight in the fridge. Alternatively, you can buy a can of caramel condensed milk from the grocery store.

2. Double boil butter, 2 tablespoons of caramel, honey, baking powder and baking soda till combined. 
3. Take the bowl off the heat, add in eggs, stir well. Then add flour, stir till it become a dough that is not sticky to your hand.
4. Rest the dough in the fridge for 30 minutes.
5. Roll the dough, divide it into 7 - 10 equal balls depending on the size and height of the cake you desire.

6. Sprinkle some flour on the bench top and use a rolling pin to roll a ball of dough out into about 2mm think. Place the flat dough on a baking and trace a cirle using a round plate.

7. Bake in preheated oven 180 C (350 F) for 5 minutes or till golden brown. Set aside for the cake layers to cool down.
 Mummy's little helper :)


8. Beat sour cream till semi firm using a standing mixer, then add in the remaining caramel and honey.

9. Crush the walnuts and the trimming using a blender.

10. To assemble, place a cake layer on a plate/cake base, spread the filling evenly across the layer, then sprinkle some crushed walnuts & trimming. Place the next cake layer and repeat the process till the last cake layer being placed. Generously apply the filling all over the cake, and decorate the whole cake with crush walnuts.

11. Refrigerate the cake overnight.

I like to lick the remaining filling from the spatula.

Of course, I like the cake better :)

Happy birthday to Mei mei again! May you be wise, healthy and joyful always.


Love BIM


No comments:

Post a comment